Stock in a box is big business. There are several different brands on the market. Then you have bouillon and dry mixes. The trouble with all of these options is that they are not very healthy and don’t taste good compared to homemade stock.
I can hear it now. “I don’t have time to make stock!” Oh, yes you do. You’ll need a couple tools. A fine mesh sieve or cheese cloth. Two quart size Ball jars with lids. A 6 to 8 quart pot. A favorite TV show.
That’s right. Between the time you make dinner, clean up and watch an episode on TV, you can make vegetable stock. Below is my basic recipe. As always, nothing is written in stone accept water. No, you could use champagne if you’re crazy or insanely wealthy or both. In fact, a ¼ cup of white wine or champagne will add a nice sweet under tone to your stock. Not so crazy after all!
Basic Vegetable Stock
Prepare the vegetables and set aside in 2 bowls and something to hold the garlic.
Make Dinner. Eat Dinner. Come back to the kitchen and start the stock.
Heat the pot and add olive oil. Add the onion, celery and carrots. Stir until vegetables have a sheen, about 1 minute. Add the garlic and stir until fragrant, about 39 seconds. Add parsley, thyme, peppercorns and bay leaf followed with the water. Bring to a boil, reduce heat to a simmer. Simmer on low, partially covered for an hour or until your show is over. Remove the veggies with a slotted spoon. Pour the broth through the sieve or cheesecloth into the Ball jars and tighten the lids. That’s it! Stock will last in the fridge for a week or more.
Fresh vegetable stock tastes great. No salt added. Each quart has less than 60 calories. Make soup, stew, braise vegetables, add to stir fries. Yum!